250g puff pastry
75g softened butter
175g caster sugar
750g (about 5) large firm desert apples such as Cox's
vanilla ice cream or creme fraiche to serve
Roll out the pastry on a lightly floured surface and cut out a 26cm disk, slightly larger than the top of a 20cm tarte tatin dish or reliable non-stick cast-iron frying pan. Transfer to a baking sheet and chill for at least 20 mins.
Spread the butter over the base of the tarte tatin dish or frying pan and sprinkle over the sugar in a thick even layer.
Peel, core and halve the apples, trimming them very slightly if necessary to fit but keeping their nice rounded shape, and then tightly pack them, rounded side down, on top of the sugar. Place the tarte tatin dish or frying pan over a medium heat and cook for 20-25 mins, shaking the pan now and then, until the butter and sugar have amalgamated with the apple juices to produce a rich toffee coloured sauce and the apples are just tender.
At first the caramel will be pale and liquid from the juices from the apples, but as you keep on cooking the juices will evaporate and the butter and sugar will become darker and thicker. Just take care that the butter and sugar are not allowed to burn.
Preheat the oven to 190?c/Gas mark 5. Lift the pastry on top of the apples and tuck the edges down inside the pan. Prick the pastry 5 or 6 times with the tip of a small knife, transfer to the oven and bake for 25 minutes until the pastry is puffed up, crisp and golden.
Remove the tart from the oven and leave it to rest for 5 minutes. Then run a knife around the edge of the tart and invert it onto a round flat serving plate. Serve warm, cut into wedges, with cr?me fraiche or vanilla ice cream.